Pineapple-Carrot-Apricot muffins

By GinetteR

Ingredients

• 1/2 cup granulated sugar
• 1/4 cup light olive oil
• 1 egg
• 1 tsp vanilla
• 1/2 cup grated carrots
• 1/2 cup crushed pineapple, drained
• 1/3 cup chopped apricots
• 1/3 cup low-fat one-per-cent yogurt
• 1/2 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 2/3 cup rolled oats
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup walnuts

Preparation

Step 1

In a large bowl, combine sugar, oil, egg & vanilla
Stir in carrots, pineapple, apricots & yogurt
In a separate bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg & walnuts.
Add dry mixture to wet ingredients, mixing until just combined.
Spoon into greased muffin tins. Bake at 350 degrees F for about 20 min., or until the tops are firm to the touch and a cake tester comes out clean.
This recipe can be doubled, The muffins freeze well.